Parpadelle Bolognese

This Pappardelle Bolognese is a rustic and comforting Italian classic made with tender ground chuck, finely chopped vegetables, creamy milk, and a splash of Chardonnay, all slow-simmered into a rich, flavorful meat sauce.

Tossed with wide ribbons of pasta and topped with Parmesan, this dish is perfect for cozy nights or dinner parties alike.

Why You’ll Love This Recipe

Deep, developed flavors: Simmering the sauce low and slow builds incredible richness.

Restaurant-quality at home: A little time and love turns basic ingredients into a gourmet dish.

Hearty and satisfying: Perfect comfort food that leaves everyone full and happy.

Flexible and customizable: Works with different meats, wines, or pasta styles.

Key Ingredients

Ground chuck (20% fat): Provides flavor and richness.

Pancetta: Adds depth, saltiness, and a hint of smokiness.

Mirepoix (onion, carrot, celery): Aromatic foundation of classic Bolognese.

Chardonnay: Brightens and balances the richness of the meat and dairy.

Tomato paste, bay leaf, nutmeg: Give the sauce body and complexity.

Whole milk & chicken broth: Soften and enrich the sauce texture.

Pappardelle pasta: Wide, hearty ribbons perfect for holding the thick sauce.

Parmesan cheese: Adds a creamy, nutty finish.

Parpadelle Bolognese

Ingredients:

1 medium white onion peeled

1 medium carrot peeled

1 stalk celery

3 tablespoons olive oil

1 pound ground chuck 20% fat

3 ounces panchetta finely diced

1 cup Chardonnay

⅓ cup tomato paste

1 bay leaf

1 pinch ground nutmeg

2 cups chicken broth

1 cup whole milk

1 pound pappardelle pasta

½ cup freshly grated Parmesan cheese

salt to taste

Instructions:

Step 1: Prep the Vegetables

Roughly chop the onion, carrot, and celery, then place them in a food processor.

Pulse until finely minced.

Set aside.

Step 2: Brown the Beef

Heat olive oil in a large Dutch oven over medium heat.

Once hot, add the ground chuck in chunks along with a pinch of salt.

Cook for about 6 minutes, stirring occasionally, until browned on the outside but still slightly pink inside — it will finish cooking later.

Drain the beef and set it aside.

Wipe the pot to remove excess fat.

Step 3: Sauté Pancetta and Aromatics

Add diced pancetta to the pot and cook over medium heat, stirring occasionally, for about 8 minutes, until the fat renders and it begins to crisp.

Add the prepared onion-carrot-celery mixture and sauté for another 8 minutes, until the mixture becomes fragrant and begins to stick to the bottom of the pot.

Step 4: Deglaze and Add Beef

Pour in the Chardonnay to deglaze the pot, scraping up the browned bits.

Add the cooked ground beef back in and begin breaking it up into small pieces with a wooden spoon.

Simmer until the wine has mostly evaporated, about 12 minutes.

Step 5: Build the Sauce

Stir in the tomato paste, bay leaf, and a pinch of nutmeg.

Cook for 5 minutes, pressing the paste into the meat.

Pour in the chicken broth and milk, stir everything together, and reduce heat to the lowest simmer on your smallest burner.

Step 6: Slow Simmer

Let the sauce cook uncovered for up to 5 hours, or until it reaches a rich, thick consistency.

If the sauce thickens too quickly, stir in ½ cup of broth to continue simmering.

Remove and discard the bay leaf when done.

Step 7: Cook Pasta and Finish the Dish

Bring a large pot of salted water to a boil.

Cook the pappardelle for about 2 minutes less than package directions (just shy of al dente).

Using tongs, transfer pasta directly into the sauce along with 1 cup pasta water and ½ cup freshly grated Parmesan.

Stir well and bring everything to a gentle simmer for 2 more minutes.

Taste and adjust salt as needed.

Serve immediately with extra cheese if desired.

Recipe Notes: Pappardelle Bolognese

Finely Mince the Mirepoix (Onion, Carrot, Celery):

Blending these vegetables in a food processor helps them integrate into the sauce, creating a smooth, rich texture without noticeable chunks. This is traditional in authentic Bolognese.

Brown Ground Beef in Chunks First:

Cooking the ground chuck in larger clumps before breaking it apart allows it to develop a deeper flavor and keeps it from drying out. The meat finishes cooking in the sauce later, so some pink is okay at this stage.

Pancetta = Umami Power:

The pancetta adds saltiness, depth, and a smoky undertone to the dish. Let it render slowly without burning—it doubles as both flavor and fat for sautéing the mirepoix.

Deglazing Is Key:

Pouring Chardonnay into the pot and scraping up the browned bits at the bottom (fond) adds a layer of flavor that forms the backbone of a deep, complex sauce.

Milk and Broth = Classic Bolognese:

The milk softens the acidity of the tomato paste and wine while enriching the sauce, and the chicken broth stretches the sauce for a long, slow cook without it becoming dry.

Low and Slow Simmer:

Cooking the sauce gently for 4–5 hours (uncovered) concentrates the flavors and gives it that signature deep, savory taste. Stir occasionally to prevent sticking or burning.

Adjust Consistency as You Go:

If the sauce reduces too quickly before the flavor has fully developed, stir in a little more chicken broth. You’re aiming for a thick, rich sauce—not soupy or dry.

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Don’t Overcook the Pasta:

Cook the pappardelle just under al dente, then let it finish in the sauce to soak up all that flavor.

Pasta Water Magic:

Add ½ to 1 cup of pasta water when combining the pasta and sauce. The starch helps emulsify the sauce, making it silky and helping it cling to the noodles.

Finish with Quality Parmesan:

Freshly grated Parmesan adds creaminess, umami, and a sharp salty bite. It also helps pull the whole dish together at the very end.

Serve Immediately for Best Texture:

Once combined, the pasta continues to absorb sauce—serve right away to enjoy it at its peak.

Notes:

Mirepoix Base: The combination of finely chopped onion, carrot, and celery forms a classic mirepoix, which is the aromatic base for the sauce. Processing these vegetables ensures they blend well into the sauce.

Browning the Meat: Browning the ground chuck in chunks without breaking it apart initially helps retain the meat’s moisture. Draining and setting it aside prevents excess fat from making the sauce greasy.

Pancetta: Cooking pancetta until it’s crispy adds a rich, smoky flavor to the sauce. The rendered fat from the pancetta helps sauté the vegetables.

Wine Deglazing: Deglazing with Chardonnay not only lifts the browned bits from the bottom of the pan, adding depth to the sauce, but it also introduces a subtle acidity that balances the flavors.

Tomato Paste and Spices: Cooking the tomato paste with the meat and vegetables intensifies its flavor. The addition of a bay leaf and a pinch of ground nutmeg adds complexity to the sauce.

Slow Cooking: Cooking the sauce uncovered at a bare simmer for 2-2½ hours allows the flavors to meld and the sauce to thicken naturally. This slow cooking process is crucial for developing a rich, hearty Bolognese sauce.

Consistency Adjustments: If the sauce thickens too quickly, adding extra chicken broth helps maintain the correct consistency and allows more cooking time for flavor development.

Pasta Cooking: Cooking the pappardelle just shy of al dente ensures that it finishes cooking in the sauce, absorbing its flavors and achieving the perfect texture.

Pasta Water: Adding pasta water to the sauce helps emulsify it, binding the sauce to the pasta due to the starch content in the water.

Parmesan Cheese: Freshly grated Parmesan cheese not only enhances the flavor but also adds a creamy texture to the final dish.

Homemade Chicken Broth: Using homemade chicken broth can significantly enhance the flavor of the sauce compared to store-bought versions.

Quality Parmesan: Using high-quality, freshly grated Parmesan cheese will provide the best flavor and texture.

Wine Substitution: If you don’t have Chardonnay, any dry white wine can be used as a substitute.

Stir Occasionally: Stirring the sauce occasionally during the long simmering process prevents sticking and ensures even cooking.

Serve Immediately: This dish is best served immediately after cooking, as the pasta will continue to absorb the sauce and may become overly soft if left to sit.

Kitchen Tools & Timing

Tools Needed:

Dutch oven or large heavy-bottomed pot

Food processor or sharp knife

Wooden spoon

Pasta pot

Grater

Time Required:

Prep time: 20 minutes

Cook time: 5+ hours

Total time: ~5.5 hours

Recipe Swaps and Variations

Meat options: Try ground pork, veal, or a blend for richer flavor.

No wine? Use extra broth or a splash of white grape juice.

Gluten-free: Use gluten-free pappardelle and verify your broth.

No pancetta? Substitute with finely chopped bacon or omit.

Dairy-free: Use unsweetened almond or oat milk.

Vegetables: Add mushrooms or zucchini to bulk up the sauce.

How to Store Leftovers

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze sauce separately (without pasta) for up to 3 months.

Reheating: Reheat gently over low heat on the stovetop. Add a splash of broth or water if too thick.

Food and Drink Pairings

Side dishes: Serve with garlic bread, Caesar salad, or roasted broccoli.

Wines: Pair with Chianti, Barbera, or a bold Sangiovese.

Desserts: Finish with tiramisu, panna cotta, or a scoop of gelato.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat for this recipe?

Yes, you can substitute ground chuck with other ground meats like ground pork, veal, or a mix of beef and pork.

However, the flavor and texture might vary slightly.

Can I use another type of pasta?

Absolutely, while pappardelle is traditional, you can use other pasta types like tagliatelle, fettuccine, or even spaghetti.

Just adjust the cooking time accordingly.

What can I use instead of Chardonnay?

Any dry white wine can be used as a substitute for Chardonnay.

If you prefer not to use wine, you can use extra chicken broth or a splash of white grape juice for sweetness.

Can I make this recipe dairy-free?

Yes, you can substitute whole milk with a non-dairy alternative like almond milk or soy milk.

Be sure to choose an unsweetened and unflavored variety to maintain the savory profile of the dish.

How can I make this recipe gluten-free?

Use gluten-free pasta and ensure that the chicken broth and other ingredients are gluten-free.

There are many good gluten-free pasta options available that work well with this sauce.

Is it necessary to use pancetta?

While pancetta adds a nice depth of flavor, you can omit it or substitute it with bacon.

The recipe will still be delicious without it.

Can I prepare the Bolognese sauce in advance?

Yes, the Bolognese sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Reheat gently on the stovetop before serving.

What can I use if I don’t have a food processor to chop the vegetables?

You can finely chop the onion, carrot, and celery by hand using a knife.

Aim for very small, uniform pieces to ensure they blend well into the sauce.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.

Can I add other vegetables to the sauce?

Yes, you can add other vegetables like bell peppers, mushrooms, or zucchini.

Sauté them with the onion, carrot, and celery mixture to enhance the flavor and nutritional value of the dish.